Victoria Beckham has salmon daily. It is good for skin. It has Omega 3 fatty acid. But the guests at the Norwegian salmon and cod dinner at The Oberoi Grand were more concerned about the taste. After all, it was as good as it gets — Norway is the salmon capital of the world and the Norwegian Sea Food Council had flown down a 30kg consignment fresh from the fjords just for the event.

It was to be the city’s first Norwegian salmon promotion, hosted by the Royal Norwegian consulate helmed by honorary consul Nayantara Palchoudhuri. “Salmon is a versatile fish. It fits into any cuisine. And like hilsa and bekti, it is a white fish. Indians are used to fresh fish. While frozen salmon is available here for retail, this event is aimed to tell guests that fresh salmon too can be supplied. We can link interested local distributors with the exporters. The fish that was flown in took just four days to reach. But there has to be a ready market for it,” said Yogi Shergill, the food council’s India representative.

Added Ingelili Jacobson, manager, emerging markets: “Asia is the second largest market for Norwegian seafood after the European Union, with Japan being the largest consumer of salmon. The Norwegian government is ambitious of growing the salmon industry.” 

Guests went gaga over the tenderness of the fish, showering the hostess with compliments.

For those planning to cook it at home, chef Saby sounded a warning: “Don’t overcook the fish and don’t load it with spices like the usual curry. That kills the delicate flavour of salmon. The cod is more suited for curry.”

 

Sudeshna Banerjee
Pictures: Shuvo Roychoudhury